Empty My Fridge
Vietnamese Pickled Daikon & Carrots for Bánh Mì (Đồ Chua)
Ingredients
- Daikon · thinly sliced1 ½ lb
- Carrot · thinly sliced½ lb
- Salt · ground1 tbsp
- Sugar½ cups
- Vinegar½ cups
Instructions
- Peel the daikon and carrot and cut them into matchsticks.
- In a large bowl, toss the daikon, carrot and salt together. Leave for 1 hour to draw out the water. Pour off the water, then squeeze out the remaining moisture by hand.
- Pack the vegetables into a jar of at least 24 oz (about 700 ml).
- In a medium heatproof bowl, dissolve the sugar in the hot water, then stir in the vinegar. Let it cool to room temperature if needed.
- Pour the liquid over the vegetables in the jar and close the lid.
- Keep at room temperature; it is ready to eat in 1 hour. For longer storage, refrigerate for up to 2 weeks.
Summarized from Vicky Pham's video. Watch it for the details.
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